Dark Chocolate Coffee Bacon Cupcakes with Irish Cream Chocolate Frosting

Dark Chocolate Coffee Bacon Cupcakes
with Irish Cream Chocolate Frosting

6 slices bacon
    2 cups all-purpose flour
    3/4 cup unsweetened cocoa powder
    2 cups white sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon sea salt
    2 eggs
    1 cup cold, strong, brewed coffee
    1 cup buttermilk
    1/2 cup vegetable oil

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside.
2. Preheat oven to 375 degrees. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.
   
   
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   Frosting
   
   6 tbsp butter
   1 tsp vanilla extract
   1/2 cup cocoa powder
   3 cups powdered sugar
   up to 1/3 cup Irish Cream liqueur or milk
   Mix powdered sugar, cocoa, butter, and vanilla extract in small mixer bowl until creamy. Gradually beat in small amounts of Irish Cream or milk until thick but creamy consistency. *You may not use full 1/3 cup.